Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation

Ingredients

• 1 head cabbage
• 1 tablespoon vegetable oil
• 1 onion , chopped
• 2 cloves garlic , crushed
• 0.75 cups uncooked white rice , rinsed
• 1 pound ground beef
• 1 pound ground pork sausage
• 1 egg , beaten
• 1 can tomato juice , 32 ounce

Instructions

1. 1

   Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes.

2. 2

   Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

3. 3

   Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.

4. 4

   Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

5. 5

   Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.

6. 6

   Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

7. 7

   Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.